In a large, heavy-bottomed skillet or Dutch oven, heat about 1-2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the correct temperature. If you don’t have a thermometer, drop a small piece of bread into the oil; it should sizzle and brown in about 60 seconds.
Fry the Chicken:
Carefully add the chicken pieces to the hot oil, working in batches to avoid overcrowding.
Fry the chicken for about 8-10 minutes per side, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
Adjust the heat as necessary to maintain the oil temperature and prevent burning.
Drain and Rest:
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil and keep the coating crispy.
Let the chicken rest for a few minutes before serving.
Tips for Success:
Consistent Temperature: Keeping the oil at the right temperature ensures a crispy coating and prevents the chicken from becoming greasy.
Double Dredge: For extra crunch, you can double dredge the chicken by dipping it back into the buttermilk and then the flour mixture before frying.
Resting: Allowing the chicken to rest after frying helps the juices redistribute and keeps the meat moist.
Enjoy your perfect fried chicken with your favorite sides and dipping sauces! 🍗
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